Every year at this time when the weather starts to turn crisp, its time for a trip to the apple orchard. Lovely apples of all varieties are there from which to choose. We come home with red and yellow delicious for eating, plus some Cortlands or Rome beauties for cooking.
When the children were little, I used to can applesauce. There was nothing better than opening a jar of homemade apple sauce at Thanksgiving and Christmas. Apple butter can be bought from various church groups or from local apple butter stir off's around the country. What my family liked the most was when I made apple dumplings. I usually tried to make a lighter meal win the dumplings were cooking. Maybe potato soup or homemade vegetable soup. The cooler weather called for nice, warm meals that warmed you on the inside as well as on the outside. Dumplings in the oven, warmed our hearts as well as the kitchen. -- Patricia (Dallas' mom)
Ingredients:
- 1 1/2 cup sugar
- 1 1/2 cup water
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 6 - 10 drops red food coloring
- 3 Tablespoons butter or margarine
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup shortening such as Crisco
- 1/2 cup milk
- 6 medium, whole apples, pared and cored
- Combine sugar, water, cinnamon, nutmeg and food coloring; bring to boiling. Remove from heat; add butter.
- Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs. Add milk all at once and stir just until flour is moistened.
- On lightly floured surface, roll dough into 18 by 12 inch rectangle, about 1/4 inch thick. Cut into 6 inch squares. Place whole apple in each square.
- Sprinkle each apple generously with sugar, cinnamon and nutmeg; dot with butter.
- Moisten edges of squares. Fold in corners to center and pinch edges together.
- Place 1 inch apart in un-greased 9x12x2 inch baking pan. Pour the syrup over dumplings; sprinkle with sugar.
- Bake at 375° F for 35 minutes, or until apples are done.
- Serve warm with cream.
Makes six servings.
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